Maybe I shouldn’t even tell you about this. When I served this, I saw my friends taking seconds and THIRDS. No lie!
The major work of this consists of the chopping, chopping, chopping. And removing the pith and peel from the oranges takes quite a while. Or maybe I’m just slow with the motor skills. And no, I don’t think a food processor is going to help you here.
Tropical Influenced Fruit Salad – I did it MY WAY!
- 1 can of chopped pineapple, with juice;
- 3 Gala or other sweetish apple (I’m sure Delicious varieties would work well too);
- 6 Navel oranges;
- 3 firmish bananas;
- 1/4 cup of coconut milk; and
- dashes of cinnamon.
Mix everything. And then chill. I think I garnished this with five or six latitudinal slices of the navel oranges.
I was actually planning on making my Grandma’s Cranberry Salad, but there were no fresh cranberries in the supermarket the day I went shopping. There are a few caveats with this salad. First, the more orange juice/pineapple juice you put in, the less time the salad will last.* I am guessing that something about the acids versus the coconut milk causes a breakdown in “vinaigrette” over time. So, this’ll probably last about 36 hours after making. Oh, also, my can of coconut milk had the floaty bits caked on one side. This meant that it wasn’t so much milk as a nearly-solid cream. This turned out to be a boon because it ultimately helped me control the moisture content. The clear coconut juice doesn’t add a lot (in my humble opinion) of flavor, so, I would not add it in.
Makes 20 servings – by this I mean, my seven or eight friends eating this kept getting more and more and more…enjoy!
Photo Credit: one of my happy diners!
*2009 Update: you could reserve the apples and the juices until just a few hours before serving, to save on time.